Simple and Delicious Standing Prime Rib Roast
This Juicy, Savory Crusted Recipe is Perfect For Holidays or Any Day
Nov 11, 2009
There are few cuts of beef as juicy and flavorful as a well-prepared prime rib. Restaurants can be famous for it and rely on prime rib for their survival. Many home cooks are intimidated by the prospect of cooking a standing rib roast at home, instead preferring to leave this dish to the professionals. The truth is, prime rib is very easy to prepare and readily available as an option for the home cook.
While a whole prime rib roast usually weighs 20 to 22 pounds, the butcher will cut one the necessary size to fit any dinner and entertaining requirements. Plan on 2 servings per rib or 1 very large serving per rib, but at least two ribs are required to stand the roast up.
Prime Rib Roast
Preparation
Remove roast from the refrigerator 3 hours before cooking. Roasts and all steaks should always be at room temperature before cooking in the oven or on the grill. This will prevent the outside area of the cut from becoming over-cooked before the inside is done.
Ingredients
- Standing Rib Roast
- Olive oil
- Rosemary, dried
- Salt and Pepper to taste.
For Dijon and Horseradish Mustard, if desired.
- Dijon mustard, good quality
- Horseradish, to taste.
For gravy, if desired:
- 2 tbsp flour, as needed.
- Either water, milk, stock, cream or beer, about ¾ cup as needed.
- Salt and pepper and desired herbs, to taste.
Directions
- Preheat oven to 500 degrees.
- Coat prime rib with olive oil, sprinkle with salt and pepper, and liberally with crushed dried rosemary, breaking it up with your fingers or crushed in a mortar and pestle. Rub the spices all over the roast. If you don't want the prime rib to have a savory crust, simply omit the olive oil.
- Insert a meat thermometer into the thickest part of the roast without touching any bone.
- Place rib on roasting pan, fat side up and rib side down. Roast at 500 for 20- minutes, then reduce temperature to 350. Roast 20 minutes per pound for rare, 25 minutes for medium, and 30 minutes for well-done. Internal temps are 125 degrees for rare, 135 degrees for medium-rare, 150 degrees for medium, and 160 degrees for well done. Remove roast from oven when roast is a few degrees below desired result. Let rest for 20 minutes covered with foil. Roast will continue to cook and raise in temperature.
- Carve into serving portions from top down.
Horseradish Dijon Mustard
In a bowl or cup, add enough good quality Dijon mustard for number of guests being served, about 2 tbsp. per serving.. Add ½ tbsp horseradish per serving. Mix well.
Gravy
- Remove roast from pan and pour off all except 2 tbsp. into a separate container. Reserve.
- Place pan on med. high heat. Stir in 1-2 tbsp. Flour into drippings in pan and stir using a whisk until gravy is thickened and smooth.
- Continue to stir and slowly add back the reserved drippings. If drippings were fatty, scrape off the top with a spoon before adding. Add either stock, cream, beer, milk or water, enough to make 1 cup. Season with salt and pepper to taste.
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